Recipe: Turkey Pot Pie (using refrigerated crescent roll dough)

Turkey Pot Pie

1/2 cup mayonnaise
2 tablespoons flour
1 teaspoon instant chicken boullion
1/8 teaspoon black pepper
1 can (4 oz.) refrigerated crescent rolls
3/4 cup milk
1 1/2 cups cooked turkey, chopped
1 package frozen mixed vegetables, thawed and drained

Heat oven to 375F. Mix mayonnaise, flour, boullion, and pepper in sauce pan; gradually add milk. Cook stirring frequently over medium-low heat until thickened. Add turkey and vegetables. Cook stirring occasionally until thoroughly heated. Spoon into 8" square baking dish.

Unroll dough in 2 rectangles. Press perforations together to seal. Place rectangles side by side to form a square; press edges together to form a seam. Cut dough into 1" strips, arrange in lattice design over turkey mixture. Bake 15-20 minutes until golden brown.